Indian Sauerkraut

This is somewhat of a unique take on sauerkraut. If you like sauerkraut and you like Indian spices, you’re going to to love this recipe for Indian Sauerkraut! If you’ve never made sauerkraut before, don’t worry – it’s easy!

If you follow my blog, you know that I enjoy eating and making fermented foods (lemon pickles, habanero salsa, kanji). Well, this Indian Sauerkraut is made with cabbage (I used red cabbage), fine sea salt, onion, garlic and spices like coriander, fennel, cumin, fenugreek, cardamom, black pepper and turmeric. It’s a spicy kraut that’s awesome on grassfed hot dogs, burgers or served as a pickle alongside any meal.

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The key to making sauerkraut correctly is to check it periodically to make sure that it is covered with its own juices. If you do not have enough liquid covering the cabbage, you can create your own liquid brine by combining 1 teaspoon of salt in 1 cup of water. If you see any mold, you can just skim it off the top.

If you try this sauerkraut, let me know what you think!

If you like Indian food, then check out eBook, South Asian Persuasion. It includes 100+ healthy and paleo-friendly Indian recipes 🙂

Instructions

Shred the cabbage using a food processor or by hand.

Combine the cabbage and salt in a bowl and allow this to sit for 30 minutes so that the natural liquid from the cabbage is released. You can also pound the cabbage with your hands to help release the natural juices.

Add the freshly ground spices, onion, garlic, and turmeric powder to the cabbage and mix well.

Using a wooden spoon, pack the cabbage into a 1 quart mason jar (or fermentation crock). The cabbage should be tightly packed so that it remains underneath its own brine.

Place cheesecloth over the mason jar, securing with a large rubber band.

Place the jar on top of a tray and allow it to sit in a dark place for 1-3 weeks, or until it reaches your desired level of sourness, then refrigerate.

Notes

Check the sauerkraut periodically to make sure that it is covered with its own juices. If you do not have enough liquid covering the cabbage, you can create your own liquid brine by combining 1 teaspoon of salt in 1 cup of water.

This looks great! What type of Indian dishes can I serve this with? I’ve been learning to cook Indian food from a book this last year and trying to eat Paleo at the same time. Thanks for your great recipes and posts

Hi Maria! You can serve this sauerkraut as a pickle alongside any Indian meal – think of it as sour achar (pickle). Glad you are learning how to cook Indian food – let me know if there’s anything you’d like me to try and attempt to make paleo!

Hi Nick! You actually don’t add any water to sauerkraut – the cabbage creates its own juice when combined with the salt. As you pack the cabbage into the mason jar, you should see the cabbage juice come up over the cabbage. Hope that answers your question!

I am trying to make this right now and I had normal green cabbage so I am hoping it will come out fine. I am terriefied of fermented foods, I make raw milk Kefir and I can’t tell if its bad or kefir. Thanks for the recipe 🙂 I am going to make the lemon one next and some achar from your site.

I made a crock full of this sauerkraut. I added about a cup of whey from some yogurt I had made earlier. It was finished a couple of days ago and I can’t stop eating the stuff, it’s so good. Thanks for sharing your talents and recipes.

This looks amazing! I have a bumper crop of beets, do you think I could substitute that for the cabbage and add the brine to keep them covered with liquid? I love all things Indian and can’t wait to try this recipe!

South Asian Persuasion

by Ashley Singh Thomas

Miss eating your favorite Indian recipes now that you're gluten-free? This eBook includes 100+ north Indian and south Indian recipes that have been converted to be Paleo-friendly! These recipes are so flavorful that you'll never get bored following your new, healthier lifestyle!

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